|125 g||unsalted butter|
|3 tsp||vanilla sugar|
|20 g||unsweetened cocoa powder|
|1½ tsp||baking powder|
|100 g||ground almonds|
|110 g||chocolate shavings|
|600 g||whipped cream|
|3 tsp||whipped cream stabilizer|
Preheat the oven to 180°C/350°F. Line a springform pan with parchment paper. Separate the eggs and set the one with the egg yolks aside. Beat egg whites with some of the sugar until stiff peaks form.
Stir the butter with some of the sugar and vanilla sugar until foamy. Little by little, stir in the egg yolks. Mix in flour, cocoa powder, baking powder, and ground almonds until a smooth batter forms. Fold in beaten egg whites and add some of the chocolate shavings. Transfer the dough to the springform pan and bake in the preheated oven at 180°C/350°F for approx. 30 min. Allow to cool completely.
Using a knife, cut around the edge of the cake base to form a ring of cake about 2 cm/0.8 in. wide, do cut all the way through! Then use a spoon to hollow out the center of ring you just made about 1 cm/1.6 in. deep. Crumble the spooned out cake into a bowl.
Beat whipped cream with whipped cream stabilizer, vanilla sugar, and the rest of the sugar until stiff. Fold in the rest of the chocolate shavings. Peel the bananas, cut them lengthwise in a half and drizzle them with lemon juice. Distribute the slized bananas onto the hollowed out cake base and spread over the whipped cream. Crumble the spooned out cake pieces on top. Allow cake to cool in the fridge for at least 1 hr.